This was a new dumpling filling combo that came out really well. They're completely vegan, full of protein, and have a great range of textures.
The full recipe can be found under the video.
15-25 dumpling wrappers
1 bundle glass noodles (a.k.a. mung bean noodles a.k.a. cellophane noodles)
1/2 bottle of Just Egg vegan egg substitute
1 cup finely chopped chives
1 tbsp minced garlic
A splash of soy sauce
2 tbsp hoisin sauce or less (a little goes a very long way!)
A dash of white pepper
Hydrate the glass noodles in hot water for about 10 minutes or until soft. Tip: If you cook these in actively boiling water, they will become thick and gummy. I usually boil water in a kettle, drop the noodles in a bowl, and cover with boiled water.
While the noodles are soaking, fry the Just Egg in a little oil until they’re about 80% cooked. They'll cook in a matter of minutes so make sure to continuously move the eggs around while they cook.
To assemble the filling, combine the soaked noodles, Just Egg, chives, minced garlic, soy sauce, hoisin sauce, and white pepper in a large mixing bowl. To effectively and evenly cut the noodles, use a pair of kitchen shears to chop all of the ingredients, then mix well so all the ingredients are evenly distributed.
Fold your filling into dumpling wrappers, using some water to glue the edges together. Then, place the dumplings in a frying pan with oil on medium high heat, making sure they do not touch. When the bottoms of the dumplings become crispy and golden brown, add a few tablespoons of water and immediately cover. This will cause the dumplings to steam and finish cooking. If you added too much water and are left with soggy bottoms, add a little oil to the pan and fry your dumplings for another minutes or two until the re-crisp.